Vegan Ramen

I wouldn’t really call this a recipe, this is just a “tutorial” on how to make your ramen, mmm, well … better. Although there are more restaurants that sell vegan ramen, I still like making it at home. Its cheaper, and also I can customize what veggies I use. If you are just using store-bought ramen package, make sure it says vegan. Let’s go!

Ingredients

store bought ramen pack

1.5 cups of water

1.5 cups of veggie broth (if you don’t have broth just use water)

1 tablespoon of each - tamari, sesame oil, and miso paste

1 tablespoon of vegan butter (optional)

1/2 cup cubed firm tofu

1 bok choy, make sure you wash

5 jalapeno slices

scallions

shichimi togarashi - this is a japanese spice blend. if you don’t have it, just use sesame seeds or just omit

I like to boil the liquids first with the miso, tamari (or soy sauce), and sesame oil first. Once the liquid is boiling, I add the noodles. The starch from the noodles with thicken the broth, stir with spoon for 5 minutes. If you like more “al dente” noodles, reduce cooking time. Lower heat to medium, add in bok choy, tofu and vegan butter. I let the broth reduce for another couple of minutes. Serve hot with desired toppings. I find that this recipe serves two. Comment below where you like to grab your favorite ramen.